A fudgy brownie topped with a layer of cookie dough and dipped in silky smooth dark chocolate!
If there’s one treat that’s synonymous with childhood it has to be cookie dough. I’m sure most of you hold the same fond memory of “cleaning” the mixing bowl and wooden spoon as the chocolate chip cookies baked in the oven. With how much raw cookie dough I consumed as a child, I’m surprised I didn’t get sick from it. Maybe I have an iron stomach…
Although cookie dough is delicious on its own, what if you combined it with a rich, fudgy brownie? Better yet, what if you combined it with a brownie AND dipped it in a bath of silky smooth semi-sweet chocolate?
These Brownie Cookie Dough Bites are nothing short of divine. They’re ABSOLUTELY the perfect marriage of two classic sweets. And despite the fact that they contain a layer of brownie and a layer of cookie dough, they’re not the least bit overly sweet!
Putting these cubes of deliciousness together is actually rather simple. Thanks to the convenience of boxed brownie mixes, this treat starts off easy peasy! I know, I know…some people might consider boxed mixes as cheating, but honestly, they taste fantastic. Plus, you gotta allow yourself some kind of shortcut with all that’s involved in making these brownie bites.
Make sure to line your baking pan with parchment paper, leaving extra overhang on the sides, so that you can easily lift them out. Once you’ve baked up your brownies according to the instructions on the box, allow them to cool COMPLETELY. If however you just can’t bring yourself to use a box brownie mix, feel free to use your own favorite brownie recipe! Just make sure to bake it in a 9×13-inch pan.
The cookie dough is pretty much your standard chocolate chip cookie dough recipe but without the eggs and baking soda. Making it eggless keeps you safe from salmonella. I know that some are hesitant about eating raw flour. Personally, I’ve never met anyone who’s had any issues, but technically raw flour hasn’t been treated to kill bacteria. If you want to be extra cautious, you can solve this problem by toasting your flour. Simply place the flour on a cookie sheet and bake it at 350ºF for about 5 minutes. Not only does this kill any bacteria, but toasting the flour creates a slightly nutty flavor.
When it comes to the chocolate chips, I prefer to use the mini semi-sweet chocolate chips in this recipe. I like that the mini chips disperse more evenly throughout the dough, while also making it much easier to get those clean cuts when it’s time to cut the brownies into bite-sized cubes.
Oh! I almost forgot to mention a crucial step!! There’s a thin layer of chocolate ganache BETWEEN the brownie and cookie dough layers. This was actually an afterthought. I figured that the cookie dough would stick to the brownie better if I “glued” them together with some ganache.
My favorite way to make ganache is in the microwave–less dishes to wash! Just place some semi-sweet chocolate chips into a bowl. Pour your heavy cream into a glass measuring cup (or microwave-safe bowl), and heat in the microwave until it begins to boil. Be sure to keep a close eye on it so that it doesn’t bubble over. Once you have your hot cream, pour it over the chocolate, and cover the bowl with plastic wrap. After a few minutes, remove the plastic wrap, and stir the mixture until smooth.
Spread the ganache on top of the brownies. Then take your cookie dough and evenly place it on top. The easiest way to do this is to take a chunk of cookie dough, slightly flatten it with your fingers, then place it on top of the layer of ganache. Continue with the rest of the cookie dough, piecing it together like a puzzle. Once all of the cookie dough is in the pan, use your hands to lightly pat the pieces of dough together, so that you end up with a flat, even layer of cookie dough. Chill the pan in the freezer for at least 2 hours.
After your brownies have chilled properly, run a knife along the sides of the brownie, loosening it from the pan. Using the parchment overhang, lift the brownie slab out of the pan and place it onto a cutting board. To achieve a clean cut, warm a sharp knife under hot water, wipe it dry with a towel, then slice into the brownies. I did this with each cut. Try to aim for 1-inch cubes since these are brownie BITES.
Once all of your cubes have been cut, place them back into the freezer, and prepare your chocolate. Since chocolate chips don’t melt quite as smoothly as chocolate bars, I like to add a little coconut oil to it before melting it in the microwave. The coconut oil thins the chocolate out just a little, making it easier to dip the brownie bites.
Before you begin dipping, line a large cookie sheet with parchment or wax paper. To dip the brownie bites, place one on a fork, and lower it into the chocolate. Use the fork to pour the chocolate over the brownie bite, so that it gets completely covered. Use the fork to lift the brownie bite out of the chocolate, gently tapping the handle of the fork on the edge of the bowl to get rid of any excess chocolate, then place it onto the lined cookie sheet. You might need to use another fork to push the brownie bite off of the other fork.
After all of your brownie bites have been dipped, place them either back in the freezer or in your refrigerator to allow the chocolate to set up. Once the chocolate shell has hardened, these brownie bites are ready to devour. HOWEVER, if you feel like channeling your inner ‘Jackson Pollock’, grab a fork along with some melted white chocolate and milk chocolate, and go to town!
Whether you’re a cookie dough fanatic, a brownie fiend, or just ridiculously obsessed with all things choco-licious, these Brownie Cookie Dough Bites are guaranteed to make ANYone’s taste buds do a happy dance!

Brownie Cookie Dough Bites
Ingredients
Brownies:
- 1 box brownie mix* (plus ingredients required to make it)
Ganache:
- ½ cup semi-sweet chocolate chips
- ⅓ cup heavy cream
Cookie Dough:
- 1 cup unsalted butter softened
- 1 ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ cup milk
- ⅔ cup mini chocolate chips
For Chocolate Coating:
- 24 ounces semi-sweet chocolate chips
- 4 Tablespoons coconut oil
Chocolate Drizzle:
- 2 Tablespoons white chocolate chips
- 2 teaspoons coconut oil divided
- 2 Tablespoons milk chocolate chips
Instructions
Make the Brownies:
- Line a 9x13" baking dish with parchment paper, leaving extra overhang on the sides for easy removal. Spray with nonstick cooking spray. Make brownies according to package instructions, then pour brownie batter into prepared pan. Bake as directed. Allow to cool completely.
Make the Ganache:
- Place the chocolate chips into a medium bowl. Pour heavy cream into a glass measuring up and heat in the microwave until it just begins to boil. Pour hot cream over the chocolate chips, then cover with plastic wrap. Allow to sit for 5 minutes before removing the plastic wrap and stirring until smooth.
Make the Cookie Dough:
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the vanilla, flour, salt, and milk, beating until combined. Stir in the chocolate chips; set aside.
- Once brownies are completely cool, spread the ganache evenly on top. Scoop the cookie dough evenly over the ganache, then use a rubber spatula or your fingers to gently press the filling into an even layer. Chill in the freezer for at least 2 hours.
To Cut:
- Run a knife along the edges of the pan to loosen the brownies. Using the parchment sides, gently lift the brownies out of the pan and onto a cutting board.
- Dip a sharp knife in hot water, wipe clean with a towel, then slice into the brownies. Try to aim for 1-inch cubes, warming and cleaning the knife between cuts. Once all of the cubes have been cut, return to the freezer while you prepare the chocolate.
Make the Chocolate Coating:
- Place the chocolate and oil in a medium microwave-safe bowl, and heat in the microwave until smooth and melted--I recommend removing the chocolate and stirring every 30 seconds so that you don't risk burning the chocolate**.
- Line a large cookie sheet with parchment or wax paper. To dip the brownie bites, place one on a fork, and lower it into the chocolate. Use the fork to pour the chocolate over the brownie bite, so that it gets completely covered. Use the fork to lift the brownie bite out of the chocolate, gently tapping the handle of the fork on the edge of the bowl to get rid of any excess chocolate, then place it onto the lined cookie sheet. You might need to use another fork to push the brownie bite off of the other fork. Repeat with the remaining brownie bites, then place in the refrigerator until chocolate has set.
Make the Chocolate Drizzle:
- Place the white chocolate and 1 teaspoon coconut oil in a small microwave-safe bowl, and heat in the microwave until smooth and melted. Do the same with the milk chocolate and remaining teaspoon of coconut oil.
- Using a fork, drizzle the white chocolate over half of the brownie bites. Drizzle the other half with the milk chocolate. Return to the refrigerator for a few minutes to allow the drizzle to set up.
- Store brownie bites in an airtight container in the refrigerator for up to one week.
Notes
**Alternatively, the chocolate and oil can be melted together in a medium saucepan over low to medium-low heat, stirring frequently with a silicone spatula to prevent burning.